Cookie Exchange Cookies – Part 1
Cookie Exchange Cookies – Part 1
    Ingredients
    For the M&M Cookie Bars:
    For the Snickerdoodles:
    For the Cinnamon Sugar Mixture:
    Instructions
    For the M&M Cookie Bars:
    1. Preheat oven to 350 degrees. Line a 9×13 baking dish with foil or parchment paper; leave some overhang to make removal easier. Spray foil with nonstick cooking spray. With an electric mixer, beat butter, sugar and brown sugar together until fluffy. Add in eggs and vanilla extract. Mix well. Lower speed and add flour, baking soda and salt. Mix until combined. Add M&M’s and mini chocolate chips and give a final stir, reserving some M&M’s, mini chocolate chips and white chocolate chips for topping cookie bars. Transfer cookie dough to prepared baking dish. Press additional M&M’S, mini chocolate chips and white chocolate chips into top of cookie dough. Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning. Let cool completely and cut.
    For the Snickerdoodles:
    1. Line a baking sheet with a parchment paper and set aside. With an electric mixer, beat together butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary. Turn mixer to low and add in flour, mixing until just combined. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture until coated. Refrigerate for 30 minutes. Bake at 325 degrees for 8-10 minutes or until done. Store in airtight container.